Description

A stunning and elegant Strawberry Rose Tart featuring a buttery crust, silky vanilla custard, and fresh strawberries arranged in a delicate rose pattern, perfect for special occasions.

Ingredients

1 1/4 cups all-purpose flour

1/2 cup unsalted butter (cold, cubed)

1/4 cup powdered sugar

1 egg yolk

1–2 tbsp ice water

2 cups whole milk

1/2 cup granulated sugar

4 large egg yolks

1/4 cup cornstarch

1 tsp vanilla extract

2 tbsp unsalted butter

2 cups fresh strawberries (thinly sliced)

2 tbsp apricot jam (for glaze)

1 tbsp warm water

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Instructions

In a food processor, pulse flour, cold butter, and powdered sugar until the mixture is crumbly.
Add egg yolk and 1 tablespoon ice water, pulsing until the dough comes together. Add more water if needed.
Shape the dough into a disc, wrap in plastic wrap, and chill for 30 minutes.
Preheat oven to 350°F (175°C). Roll out the dough and press it into a 9-inch tart pan.
Prick the bottom with a fork and bake for 15–18 minutes until golden. Let cool completely.
Heat milk over medium heat in a saucepan until warm but not boiling.
In a bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
Slowly pour the warm milk into the egg mixture while whisking continuously.
Return the mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
Remove from heat and stir in vanilla extract and butter. Let cool to room temperature.
Spread the cooled custard cream evenly over the tart crust.
Arrange the thinly sliced strawberries in concentric circles, starting from the outer edge and overlapping slices slightly to create a rose pattern.
Mix apricot jam with warm water and brush lightly over the strawberries for a glossy finish.
Chill the tart for at least 30 minutes before slicing and serving.

Notes

Store leftover tart in an airtight container in the refrigerator for up to 3 days.

The tart is best enjoyed chilled; do not freeze as the custard texture may be affected.

Let tart sit at room temperature for about 10 minutes before slicing for best flavor and texture.

Use almond milk and dairy-free butter to make the tart dairy-free or vegan.

Blind bake the crust fully to avoid sogginess.

Use a sharp knife and wipe clean between slices for neat cuts.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Dessert
Method: Baking
Cuisine: French-inspired

Nutrition

Serving Size: 1 slice (1/8 of tart)
Calories: 320
Sugar: 25g
Sodium: 90mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 5g
Cholesterol: 110mg